Posted by swm56 at recipegoldmine.com April 30, 2001

I met a lady in Tucson at the store buying Cornish hens and asked her what she was going to do with them. She gave me this recipe.

4 Cornish hens-stuffed with 1 package wild rice
    or seasoned rice of your choice

Basting Sauce
1 small jar crabapple jelly (6 tablespoon)
6 tablespoons orange liquor (Triple sec)
1 tablespoon butter

Oil and stuff hens, bake at 350 degrees F for 45 minutes. Melt sauce for basting in saucepan. Remove hens from oven and baste well with sauce. Return hens to oven for 45 minutes more basting occasionally. Remove hens from oven to platter and pour the rest of the sauce over them.

NOTE: If hens had been frozen make sure they are thoroughly defrosted or they will dilute the sauce. Also watch carefully at the end as they can blacken easily. This recipe is so easy and delicious, especially if you are having company it?s impressive.

Cranberry jelly is hard to find and you can substitute another kind but it won?t be quite as good.

1 tablespoon vegetable oil
1 cup chopped onions
1/4 cup chopped parsley
1 cup raisins
1 1/2 teaspoons pepper
2 teaspoons ground cinnamon
Cloves, saffron and salt, to taste
4 (1 to 1 1/2 pound) Rock Cornish game hens
Water, as needed
1 cup honey
Parsley and woodruff *, for garnish (optional)

Heat oil in medium skillet over medium heat. Add onion and parsley. Cook and stir 2 to 3 minutes or until onion is softened. Sir in raisins and spices. Season game hens inside and out with onion mixture. Place game hens on rack in roasting pan. Roast in preheated 375 degree F oven 25 minutes.

Remove pan from oven. Pour enough water in bottom of pan to measure 1/2 inch. Spread honey over game hens to coat. Return to oven; reduce heat to 350 degrees F. Roast 15 minutes or until hens are tender and golden brown.

Remove hens to heated serving platter and keep warm. Adjust thickness of pan juices and correct seasoning as desired. Generously spoon over game hens. Garnish with parsley and woodruff, if desired.

* Also known as sweet woodruff, this herb is a ground cover native to Europe. Woodruff is used as a flavoring in May wine, as well as used to season sausages, candies and cooked dishes in Germany and Austria.

6 to 8 Rock Cornish Hens
Salt and Pepper

Season hens inside and out with salt and pepper.

Stuffing
2 tablespoons butter
1 onion, chopped
2 cups sliced celery
2 teaspoons fines herbes
6 cups cooked brown rice
1/4 cup chopped almonds
1/3 cup Hiram Walker Amaretto or
    Apricot Flavored Brandy
1/2 cup golden raisins

Glaze
1/4 cup melted butter
1/2 cup Hiram Walker Amaretto or
  Apricot Flavored Brandy

Sauce
1/4 cup flour
2 cups orange juice
Strips of orange peel

Heat butter in saucepan and saut? onion until golden brown. Add fines herbes and celery and saut? for 5 minutes. Stir in brown rice, almonds, raisins and Amaretto or Apricot Flavored Brandy. Stuff hens. Sew or skewer openings.

Preheat oven to 350 degrees F. Bake for 1 1/2 to 2 hours until hens are tender, basting occasionally with glaze. Place hens on warm platter and place roasting pan on top of stove over low heat. Gradually stir flour and orange juice into pan juices. Season to taste with salt and pepper. Spoon over hens and garnish with orange peel and watercress.

Serves 6 to 8.

Wrapping these Cornish hens in foil makes them juicy. Finishing them on the grill makes them crispy.

2 (1 pound) Cornish hens
1 cup orange juice
1/2 cup honey
2 tablespoons lemon juice
1/4 cup (1/2 stick) butter, melted
1 teaspoon seasoned salt
2 teaspoons ground cinnamon

Wash the Cornish hens with cold water and pat dry with paper towels. Split in half and set aside.

Combine the remaining ingredients in a medium-size bowl and mix well. Dip the hen halves into the mixture, coating evenly. Place 2 halves in a 20-inch long piece of heavy-duty aluminum foil and the other 2 halves in another piece of foil. Pour the leftover mixture over the hens and wrap tightly. Place on a preheated barbecue grill over medium-high heat and cook for 30 minutes.

Remove the hens from the foil and place on the grill, discarding any remaining liquid. Cook the hens for another 7 minutes per side, or until the skin is crispy and the juices run clear.

Yield: 4 servings

3 Cornish game hens
1 box Rice-A-Roni (herb and butter, wild rice or chicken)
1 cup orange juice
Salt and pepper
1 small jar orange marmalade

Prepare Rice-A-Roni as per instructions on the box, using one cup of orange juice in place of one of the cups of water. Stuff hens with Rice-A-Roni. Place the hens in a round 9-inch pan and put extra rice in the center with the giblets from the hens. Salt and pepper the hens. Place pan in Dutch oven on three bottle caps (so the bottom of the pan does not touch the bottom of the Dutch oven) and bake at about 350 degrees F for 1 to 1 1/4 hours until hens are done.

When hens are done, increase heat in the Dutch oven and baste the hens with marmalade. Serve.

6 to 8 rock Cornish hens
Salt and Pepper

Season hens inside and out with salt and pepper.

Stuffing
2 tablespoons butter
1 onion, chopped
2 cups sliced celery
2 teaspoons fines herbes
6 cups cooked brown rice
1/4 cup chopped almonds
1/3 cup Hiram Walker Amaretto or
    Apricot Flavored Brandy
1/2 cup golden raisins

Glaze
1/4 cup melted butter
1/2 cup Hiram Walker Amaretto or
  Apricot Flavored Brandy

Sauce
1/4 cup flour
2 cups orange juice
Strips of orange peel

Heat butter in saucepan and saut? onion until golden brown. Add fines herbes and celery and saut? for 5 minutes. Stir in brown rice, almonds, raisins and Amaretto or Apricot Flavored Brandy. Stuff hens. Sew or skewer openings.

Preheat oven to 350 degrees F. Bake for 1 1/2 to 2 hours until hens are tender, basting occasionally with glaze. Place hens on warm platter and place roasting pan on top of stove over low heat. Gradually stir flour and orange juice into pan juices. Season to taste with salt and pepper. Spoon over hens and garnish with orange peel and watercress.

Serves 6 to 8.

Source: KARE 11, Minnesota – Chef Leah Kelly

4 whole Cornish game hens
1 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon thyme
1 teaspoon pepper
1 teaspoon salt
1/8 teaspoon cinnamon
1 cup raspberries
1/4 cup sherry
1/4 cup soy sauce
1 teaspoon garlic powder
1 cup water

Season hens by rubbing mixture of spices on skin. Roast on rack in pan at 350 degrees F for 30 minutes.

Combine berries, sherry soy sauce and garlic powder to baste hens. Add water to pan; cover with oiled foil or pan cover and bake for 45 minutes to one hour more. Drain liquid. Reduce hen juices; baste again before serving.

Serve with pan juices over rice.

Posted by Chyrel at recipegoldmine.com 11/6/2001 7:36 am

2 Cornish hens
6 ounces unsweetened apple juice concentrate, undiluted
1 1/2 tablespoons water
1 1/2 teaspoons cornstarch
1/2 teaspoon cinnamon
1/2 medium lemon, sliced

Remove giblets from hens and discard. Rinse hens under cold water and pat dry. Using a long, sharp knife, split the hens lengthwise. You may also buy precut hens. Place the hens, cavity side up, in a roasting pan. Dilute 1/4 cup of the apple juice concentrate with the water. Pour juice over the hens. Bake uncovered at 350 degrees F for 45 minutes. Turn breast side up.

In a small pan over medium heat, combine the remaining apple juice concentrate, cornstarch and cinnamon; mix well. Add 2 lemon slices and continue cooking until thickened. Remove from heat and brush hens with the sauce. Return the hens to the oven and continue to bake for an additional 15 minutes.

Transfer the hens to a serving platter and garnish with remaining lemon slices.

Nutritional Information: calories 447, fat 20.2g, 48% calories from fat, cholesterol 210mg, protein 30.3g, carbohydrates 19.2g, fiber 0.4g, sodium 111mg

6 Cornish game hens
2 tablespoons butter
1 teaspoon ground cloves
1/2 cup white wine
1/2 cup pineapple/apricot jam
Juice of 1 lemon
Dash of salt

Split the hens into halves, then place in shallow baking pan. Mix remaining ingredients in small pan. Heat until butter is melted and well-blended. Pour over game hens that have been placed in baking dish. Bake 1 1/2 hours or until done. Baste with sauce.

Serves 6.

4 (1 pound) Cornish hens
4 cups stuffing
2 teaspoons Kitchen Bouquet mixed
    with 2 teaspoons water

Stuff Cornish hens with stuffing, prepared as package directs. Secure cavity with wooden picks. Arrange hens breast side down, at least 1 inch apart in 12 x 8-inch utility dish. Brush hens with Kitchen Bouquet mixture. Cover with wax paper; microwave 15 minutes on HIGH, rotating dish once. Turn hens over so that breast sides are up and outside edges are reversed to inside of dish. Brush with Kitchen Bouquet; cover with wax paper and microwave 15 minutes on HIGH. Let stand 7 minutes tented with aluminum foil.

Serve on bed of wild rice.